- Chicken Breasts, uncooked (or tenderloins)
- Pesto sauce
- Turkey Bacon
- Parmesan cheese -fresh, grated (or mozzarella)
- Olive oil cooking spray
- Sea Salt & Pepper
Pre-heat oven to 375. Spray a 9 x 13 baking dish (or appropriate size needed) with olive oil/cooking spray. Take chicken and lay each breast out in pan (tongs work good for moving chicken around). Plop a spoonful of pesto sauce on each chicken breast. *Be careful not to touch chicken with spoon that you are re-dipping in the pesto sauce. Then spread the pesto across chicken, on both sides. Then sprinkle the up side of chicken with cheese.
Proceed by rolling each piece of chicken as tight as possible (cheese inside) -wash hands immediately after handling chicken and be very careful what you touch. Then take out one bacon strip per chicken breast and proceed to wrap the chicken with the bacon, like you are wrapping it to keep it closed- not the same direction as the chicken was rolled (its hard to explain). Then sprinkle the top with cheese, and season with sea salt and fresh ground pepper. Bake in the oven for about 30 minutes, or until the chicken is thoroughly cooked and cheese is bubbly.